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Farro Risotto

January 3, 2013

SERVES 4-6

Ingredients2? cups butternut squash, cut into ?-inch cubes
3 tbsp. olive oil
1 tbsp. plus 1 tsp. sage, chopped
1 cup farro (pearled or semi pearled)
3 tbsp. butter
4 shallots, minced
2 cloves garlic, minced
1 sprig thyme
? cup white wine
1 cup chicken or vegetable stock
2 cups shiitake mushrooms, chopped
1? cups shredded parmesan
1 tbsp. cr?me fraiche


Instructions1. Heat the oven to 400°F. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are browned and crisp. Remove from oven and immediately sprinkle 1 tablespoon sage over the still hot squash.

2. Meanwhile, bring 4 cups of water to a boil over medium heat. Stir in your farro and cook for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside.

3. In a 4 quart pan, heat the remaining 1 tablespoon olive oil over medium heat. Add in the chopped shiitakes and sauté, about 3 minutes, remove from pan and set aside.

4. Melt the butter in the same... Get the recipe >>



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